George S. Fetty could create a cutting-edge coif or work wonders with a shampoo and set, but during his 40 years of doing hair in San Antonio, he'd always try to persuade those who wanted the latter to try the former.

Fetty died Nov. 17 from an unknown cause at 63.

He hailed from San Diego, a small town south of San Antonio, one of five children raised by a single mother. He took cosmetology classes in high school and after graduation moved to San Antonio, getting a job at Frost Bros. downtown. He went on to work at Salon Elegante, George & Co., Hair Dimensions and Total Look salon and spa, hesitant to open his own place because “he loved the big salon, he loved being around other hairdressers, the hustle,” friend Steven Mesquiti said. He did eventually open a one-man operation, attending to clients from his North Side home, Mesquiti said.

Fetty always strived to learn the latest techniques and traveled to Paris to study under Vidal Sassoon, Mesquiti said. “It was back in the day, and that was very cutting-edge, when Vidal had first come out.” He said Fetty talked about a time before blow-dryers, when the only such appliances were the helmet-like domes that women had to sit under.

He attended hair shows regularly, making trips to New York and California where new designs are developed, Mesquiti said.

But if doing hair was Fetty's first love, cooking ran a very close second. Marvin Fetty said his brother learned to cook by watching their mother, and he continued his education with television.

“He would watch the Food Network,” Mesquiti said. Then “he would automatically be at H-E-B getting the stuff for the recipes.” He cooked and shared his cooking with everyone, from the women at the grocery store to elderly clients who were homebound. His chicken salad was famous and everyone would ask him to make it for their parties. And when he redesigned his cramped kitchen, he opened the space up, installed a stovetop range in an island and added more burners and an extra oven. He put the space to good use. “We started doing cooking classes at his house,” Mesquiti said. “He would invite so many people, pick a dish, everyone would cook a recipe they'd chose — went through the whole cooking process.”